Chinese Cabbage Wombok Half

The cabbage at the heart of some of the great dishes of Asian cooking. Mild, crisp and versatile, wombok has a gentle sweetness and tender leaves that work raw, lightly cooked or slow braised with equal ease.

At its best in the cooler months from April through August when cool growing conditions produce tight dense heads with crisp leaves and clean flavour. Available year-round with reliable quality across the calendar.

The half is the practical choice for a smaller household or when you need wombok as one component among several. Use as the base of a homemade kimchi, shred finely into an Asian slaw with sesame dressing, add to a hot pot or steamboat at the table, or stir fry quickly with garlic and oyster sauce. It absorbs flavour beautifully and holds its texture whether the heat is high or low.

Look for a cut that is fresh with pale green to white leaves and no yellowing or wilting. Store wrapped in the fridge and use within a few days for best quality.